36 Hour Mesquite Carob Chip Cookie
- 1 cup sorghum flour
- 1 cup amaranth flour
- 1 cup tapioca starch
- 3/4 cup arrowroot starch
- 1/4 cup mesquite flour
- 1 tablespoon guar gum
- 1 1/2 teaspoons baking soda
- 2 teaspoons corn-free baking powder
- 1 1/2 teaspoons kosher salt
- 1 c ghee, room temperature
- 1/4 c Spectrum shortening
- 3/4 c agave nectar
- 2 T gelatin + 2 T cold water + 4 T boiling water
- 2 teaspoons vanilla extract
- 1 1/2 c carob chips (or chocolate chips) - see recipe below
- sea salt
- Sift each of the four flours, individually, into a medium-sized bowl. Add the guar gum, baking soda, baking powder, and salt. Whisk vigorously to mix and introduce air and make light. Set aside.
- Dissolve 2 T gelatin in 2 T of very cold water, and stir. Add 4 T of boiling water, and stir until gelatin has dissolved. Cool in freezer until room temperature and slightly thickened, about 10-15 minutes. Then whisk vigorously until light and frothy.
- While gelatin cools, put the soft butter and agave into a stand mixer and cream. Mix well, until just combined. After frothing your gelatin, immediately add half of it to the butter/agave mixture, mix, then add the other half. Pour in the vanilla extract and mix for a beat or two.
- Finishing the cookie dough. Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mix. When the all the dry ingredients have been incorporated, gently fold in the carob chips.
PUT IN THE FRIDGE >>>
- Cover the dough with plastic wrap, pressing plastic firmly on the surface of the dough.
- Put it in the fridge, and let sit for at least 36 hours. According to David's recipe, it can be refrigerated for up to 72 hours.
- Pull the dough from the refrigerator, and uncover it.
- Preheat the oven to 350°.
- Line a baking sheet with parchment paper or a non-stick baking mat.
- Scoop onto baking sheet by the heaping tablespoon. Sprinkle with sea salt.
- Bake the cookies about 11-13 minutes, or until slightly brown on the edges, but still soft in the middle. These cookies are better slightly underbaked than overbaked, so don't let bake too long!
- Allow the baking sheet to sit on the counter for a few minutes. Then transfer cookies onto a cooling rack to finish cooling. Will keep for 3-4 days if tightly covered; freeze leftovers or later!
Homemade Carob Chips
- 1 1/4 c coconut oil, melted
- 1 c carob flour
- 2 T agave nectar
- 1 tsp vanilla extract/flavoring (gluten free)
Whisk all ingredients together until well mixed and smooth. Line a small pan with parchment, plastic wrap, or wax paper, and pour in oil mixture. Place in refrigerator to cool. Once solid, chop into chips of desired size, and store in jar in a cool place until ready to use.